Alice Waters: Pork Chops & Beet Salad
Stella liked her concord grape sherbet, though disapproved of the walnuts I added to Claudia Fleming's excellent recipe. Today, I'll be pithy.
I haven't yet fallen in love with Alice Waters' books, although her Quick Brined Pork Chops (Chez Panisse Cafe Cookbook) were the finest pork chops I've ever made. You take those whopping big, 2-inch chops they sell at Whole Foods (and which I've always managed to ruin) and cover them in salt and ground allspice. Let sit overnight in the fridge. When you're ready to eat, you can grill or, as I did, pan fry the meat. It comes out juicy, perfectly salted and flavorful all the way to the bone. Miraculous.
"Dare I call these revelatory?" I asked my father. He is not the kind of person who would ever approve the use of the word "revelatory."
"Oh, probably better not," he said, with one of his funny little smiles.
I am going on a trip to Utah and Wyoming today. The car is packed and the children and I are heading to visit the Old Sod. I'm looking forward to eating a Maddox spoon roll and walking along the banks of the Bear River, my favorite place in the world.
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